Tom started this as a soup but then called it chili cuz it’s crazy thick. Keep in mind when you look at the list of ingredients that Tom’s middle name is Capsaicin and he tends to sweep his arm across the spice rack and anything that falls goes into his food. If you don’t like it, don’t add it.
What Tom uses:
·1 pound dry black beans
·1 medium onion, diced
·1 celery stalk, chopped
·2 cloves garlic, chopped
·1 c or so diced tomato (he usually uses a 14.5-ounce can)
·2 small or 1 large potato, diced
·handful of peppers, diced (he shoots for 1 poblano, 1 jalepeno, 4 serrano)
·1/2 t cayenne
·1/2 t red pepper flakes
·1 t dried cilantro
·1 t dried jalepeno
·1 t salt
·2 t cumin
·dash each: rosemary, paprika, onion & garlic powders
·1/2 c lime juice
·hot sauce (yes, hot sauce) to taste
Rinse the black beans, removing any offensive ones, then soak overnight. Drain, then add 2 quarts of water. We use filtered water for this, since the water is becoming the food.
Add the vegetables and spices (no lime juice or hot sauce yet) and simmer covered but vented for about two hours, when everything’s softened up. Then add your lime juice.
Mash up about 2/3 of the soup to thicken it. Tom uses a potato masher to keep it chunky, but you could just use a stick blender until it looks like something you’d want to eat. Then hot-sauce it up if you need to.
This will store in the fridge for a week and it freezes well. To take this for lunch, after it was completely chilled, Tom would pack it up with some cold rice. He tried doing this while it was still warm and the rice got bloated and sad.